This soft and fruity apricot cake is incredibly easy to make—no mixer required. A moist yogurt sponge is layered with apricot jam, creamy cheese filling, fresh apricots, and finished with a buttery crumble topping for the perfect summer dessert.
Easy Apricot Yogurt Cake with Cream Cheese & Crumble Topping
Ingredients
For the Cake Batter
For the Filling
For the Crumble Topping
Instructions
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Prepare the Apricots
- Wash the apricots thoroughly.
- Remove the pits and cut them into thin slices.
- Set aside.
-
Make the Cake Batter
- In a large bowl, combine the flour, sugar, and baking powder.
- Add the Greek yogurt, eggs, oil, vanilla, and lemon zest.
- Whisk until the batter is smooth and free of lumps.
- Fold in the currants if using.
-
Prepare the Cream Cheese Filling
- In a separate bowl, combine the cream cheese, sugar, egg, and vanilla.
- Mix until smooth and creamy.
-
Make the Crumble
- In a bowl, combine the flour and sugar.
- Add the cold butter.
- Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
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Assemble the Cake
- Grease a baking pan with a little butter.
- Pour in the cake batter and spread it evenly.
- Spoon the apricot jam over the batter.
- Add the cream cheese mixture in spoonfuls.
- Arrange the sliced apricots on top.
- Sprinkle the crumble evenly over the entire surface.
-
Bake
- Bake in a preheated oven at 165°C (330°F) until the cake is golden brown and a toothpick inserted into the cake comes out clean, about 45–55 minutes.
Let the cake cool before slicing. Enjoy on its own or with a scoop of vanilla ice cream or whipped cream.